My Traeger Pellet Smoker/Grill Adventure

I've been looking at these.

Sub'd

 

I do brisket on my Traeger. Insane. Ribs and roasted chicken are awesome too. I also smoked salmon, really good. Best and easiest (fool-proof) so far has been brisket.

 

My thoughts exactly.

 

Like I don't spend enough $$ due to this forum already, Brain needs to drop another BBQ thread on me like this!

 

Nice Brian....im going to get mine at Costco as well....cant wait !!!

 

Bacon wrapped shrimp and some small lobsters on the traeger.

 

On the pork butt,

Don't trim it, if you did. Some folks will cut the fat cap off, do not, leave it on and cook it with the fat cap up.
Bump up your temp to 250 - 260. do a 9-10 hour cook time, trust me on this. Wrap it when the fat cap splits, should about the 6 hour mark.
I use foil, heavy duty two sheets. The bone in the meat should just start to wiggle but come come out, yet. There should still be resistance.
When you wrap it give it a good spray with apple cider vinegar, wrap it tight, not loose, then back on the heat.

After 9 - 10 hours, check your temps, 195 -205 is where it should be. Remove it from the heat and let it set for 1 hour. This is a must, just walk away, make your sides, watch tv, whatever but do not touch that butt for one hour.

Then you are ready to unwrap, leave it in the foil, that bone should slide right out nice and clean and that meat fall apart and be nice and juicy moist.

Trust me on this.

 

Good choice on the heat. Can't ask for a better grill. Made right here in Salt Lake!!!

 

@csuviper I'm assuming with the treager you can actually adjust your heat with pellets. Is that right, or am I off base?

 

How big of a shoulder was that?

 

http://heygrillhey.com/

 

Get a digital thermometer with 2 probes one for the grate temp (to set next to your meat) and one to place inside your meat. Then you *know* your temps.

Next, Get some duct work to extend the chimney opening to the grate level. That way your smoke sits on the meat longer.

Next, get a cheap loaf of white bread and set pieces of bread until the entire grate surface is covered. Stick your grate thermometer in the middle. Set your traeger for 250-300' to toast the bread. Pay attention to what your grate probe reads. (Should be pretty close). About 5-10 minutes or so (depending on temp) your toast should be ready. That will determine your hot and cold spots on the grate. Traegers cook pretty even but you will still notice some difference.


Finally for your next pork shoulder/butt. Stick a small aluminum brownie pan towards the fire box (the "hot end" of your grate) and fill with water. This will help with moisture. Don't try to add beer or juice for "flavor" it doesn't do anything but make your tray messy.

Instead of just doing 6hours then wrapping until 9 or 10hrs follow your meat probe temperature. Butts shoulders etc will cook differently even at the same weight. Wrap at 165 (after the "stall") and then add a little beer/juice to wrap, cook till 195-205. But as mentioned above take it out. Wrap the foil and pork in an old shitty damp towel and toss it in your old cooler (now that you likely just group bought a shiny new Orion cooler)
And WAAAAIIIIITTTT an hour or so.

 

Welcome to the world of Traeger smoker grills haha. We have owned ours a little over two yrs this past April...it's really an awesome smoker/grill. Cook on it at least once or twice a week. Last week baby backs haha.





Our Lil Texas Elite- I vacuum out the wood ash and change foil after every cook. After a quick cool down its rolled right into the basement for storage. I do not leave it plugged in when not in use.


Was given this awesome Igrill meat thermometer as a gift when I retired by a buddy of mine who knows I own a Traeger. The Igrill mini essentially is a meat thermometer you harpoon into a turkey, a Brisket, a Boston butt, whole shoulder. It sends the internal temperature to an app on your iPhone. I put the beast on the smoker and go run errands in town or do other things rather than babysit a grill. With the Igrill always know exactly what the internal meat temp is. It's great when smoking a beast overnight or during the winter. I love not having to shake the ice off my ass standing over a smoker when it's freezing outside.

Love this slow and go pellet smoker.



Ordered a set of these pit gloves off Amazon several months back, they work great when pulling ribs, chicken, butts, or turkey off the smoker. They wash up great and are ready to go again.



My pointers-
Vacuum out the old cold ash after each use, not required but I do it anyway.
Spray your grill with a cooking oil..olive oil, vegetable oil. It cleans up much easier.
Use foil to cover your heat defuser- makes clean up a breeze.
I store mine unplugged (electrical surges are tough on electronics) inside out of the weather.
Enjoy!



Enjoy your Traeger!

 

Damn, I looked at this and instantly became hungry. Looks damn good.

 

Youtube University - this will answer most basic questions about Traeger Grill/Smokers.

https://m.youtube.com/watch?v=kSLQ6jmVF3M

 

Brisket is the easiest thing to make I think. The simple recipe in the Red Traeger recipe book that came with my smoker is simple, and yields great results. Basically rub with salt and pepper or another rub of your choice, wrap in foil for night in fridge, then low and slow all next day. I made 3 lbs in 6 hours, larger pieces of meat obviously will take much longer. I may be oversimplifying a bit but not by much. Can't mess it up if you watch your internal temp- and you cook it slow enough. Make sure you have a good electronic meat temp probe, and give it time to rest after you hit the 206 degree temp mark. So good.

 

Brisket...lol


9# beast


Boston Butt...

 

How long did it take to do 9 lbs brisket???